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    Fish Stew with Rosé

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    Fish Stew with Rosé

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 500ml hot fish stock
    • A pinch of saffron strands
    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 1-2 red chilies, seeded and finely chopped
    • 2 tsp chopped fresh rosemary (plus sprigs for garnishing)
    • 400g Waitrose fresh Icelandic Haddock Fillets, cut into large cubes
    • 250g Madagascan Raw Peeled Tiger Prawns, from the fish counter


    1. Pour the stock into a pan and add the saffron. Heat gently until the liquid is steaming, but not boiling.
    2. Heat the oil in a large pan and gently cook the onion, chillies and rosemary for a few minutes until softened and golden.
    3. Add the haddock and prawns then pour over the saffron stock, cover and simmer for 5 minutes until the fish and prawns are cooked through, the prawns are pink and the haddock opaque.
    4. Ladle into shallow bowls, garnish with a sprig of rosemary and serve immediately.

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    Drinks recommendation

    Domaine Buganey Cotes de Provence Rosé 2007, France


    Average user rating

    4 stars